Grilled Harvest Vegetables with Rosemary–Red Wine Sauce

Name: Grilled Harvest Vegetables with Rosemary–Red Wine Sauce
Prep time: 15 min
Total time: 35 min
Yield: Makes 12 to 14 serving
Ingredients: 2 sweet potatoes or yams, peeled and each cut into 8 chunks; 2 sweet potatoes or yams, peeled and each cut into 8 chunks; Oil for coating grill screen; 2 large onions, cut into ½-inch-thick slices; 14 small, unpeeled round potatoes (red or gold), washed and dried; 2 large leeks, trimmed of dark green leaves, halved lengthwise, and washed; 14 small, unpeeled round potatoes (red or gold), washed and dried; 14 small, unpeeled round potatoes (red or gold), washed and dried; 1 large butternut squash, stem end removed, quartered lengthwise, seeds and pulp scooped out; ¼ cup olive oil; 4 parsnips, peeled and cut in half lengthwise; 1 celery root (about 1 pound), ends trimmed, deeply peeled, and cut into ½-inch-thick slices; 3 cups fruity red wine, such as Merlot, Shiraz, or Grenache; 3 cups fruity red wine, such as Merlot, Shiraz, or Grenache; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon ground black pepper, plus more to taste; 1 tablespoon honey; 2 tablespoons fresh rosemary leaves; 3 cups fruity red wine, such as Merlot, Shiraz, or Grenache; 3 cups fruity red wine, such as Merlot, Shiraz, or Grenache; ½ cup (1 stick) unsalted butter

Preparation info

Makes
12 to 14
serving

Difficulty
Easy
Ready in
35 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Plumed with herbs and rouged by a syrup of red wine and honey, this mountain of grilled vegetables would not be out of place at a Renaissance banquet. As vegetable side dishes go, this one is truly opulent. Make it with any selection of vegetables you want, but keep the volume close to what is described in the recipe (about 2 gallons of raw ingredient) so that the proportion of sauce to vegetable stays roughly the same.

Ingredients

Side dish
Vegetarian
Gluten-free

Ingredients

Method